Wednesday, September 12, 2012

Strawberry Marshmallow Shortcake – Wickedly nice!

Barbara sent the wickedly nice marshmallow
shortcake squares over the fence the other day. Her marshmallow topping was
made out of strawberry flavoured jelly crystal instead of plain gelatin to
give it more oomph. The recipe for the shortcake base below has been adapted from Jane Barker for New World Supermarket.

Shortcake Base:

120 gr butter

1 egg

1 tsp baking powder

1/2 cup sugar

1 cup flour

½ tsp vanilla extract

A pinch of salt

Marshmallow Topping:

1 packet (85 gr) of strawberry
jelly crystal

2 tsp gelatin powder

1 cup boiling water

1-2 tbsps sugar

½ cup desiccated coconut

Method

Base:

Preheat oven to 180 degrees C.

Mix
flour, baking powder and salt and set aside.

Cream
butter and sugar, then add egg and vanilla extract.

Add dry ingredients to the butter mixture and
beat gently to combine. Spread into sponge roll tin lined with baking paper and bake
for 15-20 minutes until golden. Leave to cool

Edit: You can also add 1/4 cup of coconut to the base for the texture.

Marshmallow Topping:

Add boiling water to the jelly crystal in a
bowl and sprinkle gelatin powder to the mixture. Add sugar and stir until
dissolved. Leave to cool down for 5-10 minutes but not yet set and beat at high
speed until fluffy.

Spread marshmallow on top of the base.
Sprinkle with coconut. Refrigerate to
set before cutting into squares.